Chinese Forged Chef Knife 5Cr15MoV Steel Cleaver & Boning Knife

$105.68 $131.78

Chinese Forged Chef Knife with Natural Wood Handle

Elevate your kitchen game with this professional-grade Chinese cleaver and boning knife, hand-forged from high-performance 5Cr15MoV stainless steel. Whether you're breaking down poultry, slicing vegetables, or tackling hearty cuts of meat, this versatile blade delivers the precision and balance that serious home cooks and culinary professionals demand.

Blade Excellence

The blade is crafted from 5Cr15MoV stainless steel with a heat-treatment hardness of HR59, ensuring a razor-sharp edge that holds its bite through heavy daily use. The antique burnt oxidized black surface finish not only gives the knife a striking, rustic aesthetic but also adds an extra layer of corrosion resistance. At 7.5 inches (19 cm) in blade length and just 2.5 mm thick, this broadsword-style cleaver offers outstanding slicing agility alongside robust chopping power.

Natural Log Handle for Superior Grip

The ergonomic Bahua wood (log) handle — measuring 11.5 cm in length — offers a warm, natural feel that reduces hand fatigue during extended prep sessions. The traditional full-tang construction ensures perfect weight distribution and long-lasting durability, giving you confident control with every cut.

Key Specifications

Blade Material: 5Cr15MoV Stainless Steel (430 grade)
Handle Material: Bahua Natural Wood (4Cr13 bolster)
Blade Length: 19 cm (7.5 inches)
Overall Size: 30.5 cm × 19 cm × 9 cm
Blade Thickness: 2.5 mm
Blade Angle: >60°
Heat Treatment Hardness: HR59
Finish: Antique Burnt Oxidized Black Surface
Net Weight: 450 g (~300 g blade only)
Eco-Friendly Materials — No high-concern chemicals
Made in Mainland China

Who Is This Knife For?

This Chinese cleaver is the ideal all-rounder for anyone who loves cooking with big, bold flavors. It handles everything from finely mincing garlic and herbs to cleaving through dense root vegetables and boning poultry — making it an indispensable tool for Asian-inspired cooking and beyond.

Care & Maintenance

Hand wash with warm soapy water and dry promptly to maintain the blade's integrity and finish. Periodic sharpening with a whetstone will keep the edge performing at its peak. Store in a knife block or on a magnetic strip — avoid loose storage in drawers to protect both the blade and your hands.

Explore More Kitchen Essentials

Learn more: Nutrition.gov on cooking and food safety

Frequently Asked Questions

Q: What type of steel is used in this Chinese chef knife?

A: The blade is forged from 5Cr15MoV stainless steel — a high-carbon Chinese stainless alloy known for excellent edge retention, corrosion resistance, and ease of resharpening. It is heat-treated to HR59 hardness for long-lasting sharpness in daily kitchen use.

Q: Is this knife suitable for boning as well as general chopping?

A: Yes! This versatile Chinese kitchen knife is designed to handle both boning tasks (separating meat from bone) and general chopping, slicing, and mincing duties. Its 7.5-inch blade and substantial weight make it capable across a wide range of kitchen prep tasks.

Q: How do I care for the natural wood handle?

A: Always hand wash the knife — do not submerge the wooden handle in water or place it in a dishwasher, as prolonged moisture can cause the wood to crack or warp. Occasionally rubbing a small amount of food-safe mineral oil into the handle will keep the Bahua wood conditioned and looking great.

Q: What is the black surface finish on the blade?

A: The finish is an antique burnt oxidized black surface treatment applied during forging. This traditional technique gives the blade its distinctive rustic appearance while providing an additional layer of surface protection against moisture and everyday wear.